Resources

Resources

Main Image block

How-To Techniques

Secrets of Citrus

Updated Jan. 14, 2016

Whether you’re sipping on a mojito or margarita, fresh-squeezed citrus can make the difference between tasty and tasteless.

Fresh fruit packs a sweeter punch

Although it is easier to just buy pre-packaged citrus juice from the store, bottled citrus is much more bitter than its fresh counterpart. This is because citrus fruits contain chemicals that react with the air around you to form a limonoid that bitters the juice. The longer the juice is out of the fruit, the more bitter it tastes.

Get the most juice

It can be frustrating to put all that elbow grease into juicing and just receive a few measly drops. Lucky for you, there are three easy ways to maximize the amount of juice you get.

Use room temperature fruit. This keeps the flesh softer than when it’s refrigerated, making it easier for you to squeeze.

Right before you squeeze, roll the fruit out on a clean surface to loosen up its fibers. It’s almost like pre-juicing!

The squeezing method

A fruit’s aroma impacts taste just as much, or even more, than its acid content does. And this aroma is stored in tiny sacs in the flesh of the fruit. Sometimes, the ends and stems contain bitter flavors and aromas, so take your fruit and clip the ends off. Then, cut the fruit in half, through its equator.

Start squeezing using a hand held juicer. Whether you choose a mini-one made for cocktails or its countertop counterpart, you’ll get the most juice without the seeds or sticky mess. When using the smaller device made for cocktails, open the juicer and put in your fruit—cut side down. Give it a firm squeeze and turn it over to release any juice left inside.

One last tip

When you squeeze juices prior to an event, like a party or a picnic, keep it from oxidizing by adding simple syrup and storing it in the fridge.

Now that you’ve unlocked the secret of citrus, pick up some at the market, juice some fruit, and make fresh citrus juice your main squeeze.